CINNAMON PEACH KUCHEN
With its flaky, buttery crust and sweet peach topping, this is one of my favorite coffee cakes—served warm or cold. It’s a tried-and true-recipe from my mother.
—RACHEL GARCIA COLORADO SPRINGS, CO
PREP: 25 MIN. • BAKE: 45 MIN. + COOLING • MAKES: 10 SERVINGS
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup cold butter, cubed
2 cans (15 1/4 ounces each) peach halves, drained and patted dry
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 egg yolks, lightly beaten
1 cup heavy whipping cream
1. Preheat oven to 350°. In a bowl, combine flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan.
2. Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches.
3. Bake 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.